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Thursday, March 15, 2012

Field Garlic Recipe - Cottage Cheese & Field Garlic Bread

Snipping off the smaller and more tender leaves of the field garlic (Allium vineale) will give you a oniony-garlicky substitute for chives. In the early spring, the leaves of field garlic are very tender, and would also make a nice addition to a potato salad. Later in the season when the leaves get a bit tougher and stringy, the leaves can be chopped and added to soups. The purple flowers produced at the ends of the leaves make a tasty and pretty garnish in salads. I give the full leaves a quick rinse, then pile them up to chop through with a sharp cleaver to get fine pieces. This bread recipe is more of a batter bread, since the dough is too wet to knead. Coming hot from the oven, it makes the whole house smell like an onion bagel, and pairs well with cream cheese.